Try this quick go-to Summer Pasta Salad

Published: Wednesday, July 31, 2013 at 08:31 AM.

Need to cool off from the summer heat? Well, I have a new “go-to” pasta dish that is refreshing, easy and reminds me of the South of France with a touch of Italy thrown in the mix.

Wow your guests with this recipe served on a plate of mixed salad greens, French baguette toasts and a chilled bottle of Chardonnay or Pinot Grigio and you’ll have them thinking they have landed in Europe!

Make the salad in advance so you can chill it at least 2 hours, slice and prep your baguette with a sprinkle of extra-virgin olive oil and shredded Parmesan cheese and you can have lunch or dinner on the patio in 15 minutes.

For dessert, cut-up melons with fresh blueberries or raspberries topped with a touch of maple syrup and julienned basil leaves. Once you serve up these easy, quick and simple dishes, not only will you have time to visit with your guests, but you’ll be ready to receive accolades as well.

Need to cool off from the summer heat? Well, I have a new “go-to” pasta dish that is refreshing, easy and reminds me of the South of France with a touch of Italy thrown in the mix.

Wow your guests with this recipe served on a plate of mixed salad greens, French baguette toasts and a chilled bottle of Chardonnay or Pinot Grigio and you’ll have them thinking they have landed in Europe!

Make the salad in advance so you can chill it at least 2 hours, slice and prep your baguette with a sprinkle of extra-virgin olive oil and shredded Parmesan cheese and you can have lunch or dinner on the patio in 15 minutes.

For dessert, cut-up melons with fresh blueberries or raspberries topped with a touch of maple syrup and julienned basil leaves. Once you serve up these easy, quick and simple dishes, not only will you have time to visit with your guests, but you’ll be ready to receive accolades as well.

Try this recipe for Pasta Salad Nicoise. It’s a keeper!

QUICK PASTA SALAD NICOISE

1 (12 ounce) package NO YOLKS Dumplings (wide size)

½ pound fresh green beans, trimmed

1 (16 ounce) bottle Italian dressing, divided

1 (12-ounce) can solid white tuna in water, drained and flaked

1 cup grape tomatoes, halved

½ red bell pepper, cut into thin strips

1 (2.25 ounce) can sliced ripe black olives, drained

¼ cup thinly sliced red onion

½ tsp. freshly ground black pepper

2 (5 ounce) packages mixed salad greens

Cook dumplings according to package directions, adding in the green beans during the last 3 minutes of cooking. Drain and rinse with cold water. Toss noodle mixture with 1½ cups of the Italian dressing in a large bowl; stir in tuna, tomatoes, red bell pepper, black olives, red onion and black pepper. Cover and chill for 2 hours or up to 24 hours. To serve, place salad greens on a large serving plate (or could plate up individually); top with noodle mixture and remaining Italian dressing. Makes about 8-10. servings.